Chicken Parmigiana
From cubralinda 16 years ago
- 45 minutes to make
- Serves 6
This easy-to-prepare dish relies on a jarred pasta sauce enriched with pecorino romano cheese. An aged Italian cheese, it is made from sheep’s milk and has a pleasantly salty taste
Ingredients
- 6 boneless, skinless chicken breast halves, shopping list
- pounded to 1/3-inch thickness shopping list
- salt and freshly ground pepper, to taste shopping list
- 4 eggs shopping list
- 2 cups all-purpose flour shopping list
- 3 cups fresh or toasted bread crumbs shopping list
- vegetable oil for cooking shopping list
- 1 jar Pecorino Romano pasta sauce shopping list
- 1 lb. grated mozzarella cheese shopping list
How to make it
- Preheat an oven to 400°F.
- Season the chicken breasts with salt and pepper. In a shallow bowl, lightly beat the eggs with a fork. Spread the flour on a plate and spread the bread crumbs on another plate. Dredge the chicken breasts, one at a time, in the flour, then dip into the eggs and coat evenly with the bread crumbs. Set on a wire rack or a baking sheet.
- In a large sauté pan over medium-high heat, pour in oil to a depth of 1/2 inch and warm the oil. Add the chicken and reduce the heat to medium. Cook, turning once, until the crumbs are golden brown and the chicken feels firm when pressed in the center, 2 to 3 minutes per side. Reduce the heat as needed to prevent the crumbs from burning.
- Transfer the chicken to a large baking sheet. Spread 1/4 cup of the pasta sauce on top of each piece and sprinkle with the cheese. Bake until the cheese is melted and bubbling, 10 to 12 minutes.
- Meanwhile, in a small saucepan over medium heat, warm the remaining pasta sauce. Transfer to a small bowl. Transfer the chicken to a warmed platter and serve immediately.
People Who Like This Dish 7
- anitapicosita Nowhere, Us
- emyemyemy New York, NY
- lor Toronto, Canada
- krumkake Chicago Suburbs, IL
- debbie919 Manahawkin, NJ
- dragonflylady13 Wichita, KS
- cubralinda Houston, TX
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The Rating
Reviewed by 1 people-
Mmmmmmmmm... I LOVE Chicken Parmigiana as well. It looks like I'm going to be very busy in the kitchen ;-)
lor
in Toronto loved it
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